HermanFCS - Culinary I

Culinary I

Date	Lesson	Attachments
8/22	Syllabus Classroom Rules Pizza Love and Other Stuff That Made Me Famous Bell Ringer: My Food Life Story, Food Word Challenge Ch 1: Overview of the Restaurant and Food service Industry My Food Life Survey What do you know?	Culinary I Syllabus-Herman.docx Details Download 23 KB Classroom Rules and Procedures-Herman.docx Details Download 23 KB PSIChapter1Wksht.docx Details Download 16 KB PSI_S1TheHistoryOfFood-1.ppt Details Download 5 MB Historical_Menu_Assignment.doc Details Download 47 KB
8/26	Bell Ringer: Healthy food and menu choice are in high demand. Imagine serving the dietary needs of many people. Basic nutrition knowledge is key. Name the six major nutrients and what are three ways a foodservice operation can prepare and offer healthful meals?-Email Ch 1: Overview of the Restaurant and Food service Industry Ch 1 SG History of Food Powerpoint Historical Menu Assignment	Attachments needed are above 8/22
8/28	Bell Ringer: What do you think are 3 personal traits that you need to be a sucessful chef? Explain why-Email Ch 1: Overview of the Restaurant and Food service Industry Present Menus Famous Chefs Powerpoint Ch 1 SG Career Matching Pizza Love.....Ch 1 Assignment Pizza Love....Ch 2 Assignments-Start if you have time, not due for next time. Pizza Love ...cooking terms Ch 1 & 2	Attachments needed are above 8/22 Sophie's Culinary Glossary Pizza Vocab.pages.zip Details Download 90 KB
9/3	Bell Ringer: What is your reaction to the book so far? What do you like and dislike? 5 sentences Ch 1: Overview of the Restaurant and Food Service Industry Pizza Love Ch 2 Assignment Read Ch 3 Pizza Love CH 3 Assignment How to Video/Recipe Demonstration Project-Plan
9/5	Bell Ringer: None set up for videos Ch 1: Overview of the Restaurant and Food Service Industry Pizza Love CH 3 Assignment Read Ch 4 Pizza Love
9/9	Bell Ringer: Upload Videos Ch 1: Overview of the Restaurant and Food Service Industry First 30 mins to work on cooking show edits. Watch Videos Read Ch 5
9/11	Bell Ringer: Knife Skills Videos: Watch video email me 5 things you learned http://www.youtube.com/watch?v=12issg3EdA8 Knife Skills Key Note on Knife Skills Knife Skills Guide Send Herman your cooking videos (last group we will wait to watch) Permission Form-Take home and get signed The Art of Food Wisdom(handout) Every person pick a different quote. Read book, work on Vocab	Knife_Cuts_Hand_Out.pdf Details Download 343 KB Knife_Skills_Powerpoint.pdf Details Download 919 KB Knife_Skills_Listening_Guide (1).pdf Details Download 185 KB
9/15	Challenge Day: Remaining students (3) have study hall
9/17	Bell Ringer: Knife Skills Listening Guide (9/11 attachment) Watch last video Hand in permission slips Make play dough for knife skills http://theimaginationtree.com/2012/04/best-ever-no-cook-play-dough-recipe.html Wash knives Read Ch. 6
9/19	Bell Ringer: Pass out books Ch 1 Overview of the Restaurant and Food Service Industry Show Quote Project Read pgs. 6-32 #1-9 Read pg. 33-50 #1-9 Work on previous Ch 1 SG-started before Read Ch 7
9/23	Bell Ringer: When you check into a hotel, what do you notice upon arriving, checking in and entering our room? What suggests a well run hotel, what suggests a poorly run hotel?-Email Ch 1: Overview of the Restaurant and Food service Industry Quiz next time-study pg 68-69 Read Ch 8-9 Send Vocab http://www.thrillist.com/eat/nation/kitchen-jobs-how-restaurants-work?vortexd=65 What are three positions you could possible and do and why? What is one you would hate and why?
9/25	Bell Ringer: Email Ch 1 SG & Ch 1 Quiz Ch 2.1: Keep Food Safe: Introduction to Food Safety Ch 2.2: Keep Food Safe: Good Personal Hygiene Keeping Food Safe Pre-Quiz(handout) Ch 2 Keynote 2.1-2.2 Ch 2 Study Guide (handout) Read Ch 10 in Pizza Love and Other Stuff That Made me Famous
9/29	Bell Ringer: pg. 92 in Book #8 Ch 2.3: Keep Food Safe: Preventing Hazards i the Flow of Food Ch 2.4: Keep Food Safe: Food Safety Management Ch 2 Keynote Evaluating inspections in Sioux Falls area http://webapps.siouxfalls.org/inspections/restaurants.aspx Pick your favorite 3 restaurants in SF, look at there health inspections, what did they get dinged on? Activity 2.3 Case Study Read Ch 11 Pizza Love	Case_Study_Sanitation.pages.zip Details Download 377 KB
10/1	Bell Ringer: Just the FACTS Food Safety Video-16 mins: Email 5 things you learned in the video Ch 2.5: Keep Food Safe: Cleaning and Sanitizing Ch 2 Keynote Finish Ch 2 SG Read Ch 12 Pizza Love Chapter 10-12 Pizza Vocab due Ch 2 Quiz Friday
10/3	Bell Ringer: Ch 2 Quiz Glo Germ Activity Hello Jello Activity Read Ch 13 Pizza Love
10/7	Bell Ringer: Activity 3.1 Test your Workplace Safety IQ WKST Chapter 3: Workplace Safety Ch 3 SG Ch 3 Keynote OSHA Poster Project Read Ch 14 Pizza Love Fire Matching use pg 176-on	ProStart_Chapter_3.key.zip Details Download 1 MB Fire_Matching.pages.zip Details Download 158 KB
10/9	Bell Ringer: Check Hello Jello bags-react which ones grossed you out? What do you think will happen if you leave contaminates around for long periods of time? Reflect on the Restaurant health inspections. Chapter 3: Workplace Safety Safety Stations (will be cooking at one station) Present OSHA Posters Read Ch 15-16 Pizza Love Pizza Love Vocab
10/14	Bell Ringer: Watch video posted below. React to it. What grossed you out? What can we do to prevent it? Etc Chapter 3: Workplace Safety Activity 3.5 Wkst Chicken Lab (individual lab) with thermometers http://www.nbcnews.com/id/3473728/ns/dateline_nbc-consumer_alert/t/dirty-dining/#.VDweiOYRCdp
10/16	Bell Ringer: Study for Chapter 3 quiz Create a IMovie trailer for Pizza Love Review for Ch 1-3 Test
10/20	Bell Ringer: Study for Ch 1-3 Test Ch 1-3 Test IMovie Trailer for Pizza Love Must be at least 2 mins in length *
10/22	Bell Ringer: Finish up IMovie Chapter 4 Watch IMovies Ch 4 SG Ch 4 Keynote
10/24	Ch 4 Standardized Recipes Wkst Packet Kitchen Math
10/28-10/30	Professionalism Watch No Reservations	Professionalism-N0 Reservations.pages.zip Details Download 255 KB
11/3	Bell Ringer: Activity 4.3 Role-Play What would you do? Do and Discuss Ch 4 Talk about No Reservations 4.6-4.7 Wkst Finish Study Guide Discuss Final Project-Culinary Management Ch 1-5 from Text book, groups of 4.
11/5-11/7	Bell Ringer: Quiz Chapter 4 Work Day for Final Project Focus on Type of establishment and menu	2015 National ProStart Invitational Management Rules- FINAL.pdf Details Download 419 KB
11/9	Bell Ringer: Draw for cooking groups Ch 5 Labs: Chicken Saute with Onions, Garlic and Basil or Pepper Steak
11/11	Bell Ringer: Touch base about final project Chapter 5 Kitchen Essentials 2-Equipment and Techniques Ch 5 Keynote Final Project
11/13	Bell Ringer: What piece of equipment have you always wanted to use or learn how to use when cooking? Why? Ch 5 Kitchen Essentials Spice/Herb Test Lab Ch 5 Study Guide Final Project
11/18	Work on Final Project and Ch 5 SG
11/20	Poached Pears/Pavolona Work on SG/Final Project
11/24	Work on Final Project and Ch 5 SG Need a list of combined ingredients for you Final Project everything needs to be homemade and should be a challenge. Serving for 4
11/26	Knife Skills	Know_Your_Knives-2.key.zip Details Download 2 MB Know_your_knife-2.pages.zip Details Download 338 KB
12/2	Practice Knife Cuts Plating Food
12/4	Cook #1 Picture for Project
12/8	Cook #2 Picture for Project
12/12	Cook #3 Picture for Project
12/16	Chapter 5 Quiz Final Projects
12/18	Final Exam Chapter 4-5-NEED TO BRING A CALCULATOR 9 T or F 41 Multiple Choice 2 Short Answers Things to know Types of Chefs Conversation-Kitchen Math Percent Yield Knifes Kitchen Equipment Storage Different transfers of heat Dietary Guidelines
1/5	Final Project Presentations
1/7	Clean Kitchens

Culinary I - Prostart

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